Slice the zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt and bake for 12 minutes, let cook and blot dry...Try to get as much of the moisture out of the zucchini as you can. With all the veggies going into this recipe it WILL get very watery if you're not careful! (no matter what it'll have a little more water than lasagna with noodles!)

To assemble the lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 of the zucchini slices, 1/2 the cottage cheese,1/2 the mozzarella cheese...

then add all of the spinach (make sure the spinach free of any water) and all of the mushrooms...

** side note -- I think most lasagnas taste better the next day, after they've had time to sit and the ingredients have had time to mingle! It's still delicious right out of the oven...But if you can make it ahead and let it sit overnight, I think it's better!! **